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BATTER DIPPED FONDUE MEATBALLS by www.country-cooking.com
1 1/2 lb Ground Chuck
1 ea Egg; Large
1/4 c Bread Crumbs; Dry
2 tbsp Beer Or Apple Juice
1 tsp Garlic Salt
2 c Salad Oil
1/2 c Butter; Do NOT Use Margarine,*
Frothy Batter
1 cup biscuit baking mix
1/2 cup beer or apple juice
1 large egg
Mustard Sauce
1/2 cup mayonnaise or salad dressing
2 tablespoons prepared mustard
1 tablespoon onion, finely chopped
To prepare meatballs: Mix meat, egg, bread crumbs, beer and garlic
salt. Shape mixture into 3/4-inch balls.
Prepare frothy batter: Mix all of ingredients with a fork. (Batter will be
slightly lumpy. )
Heat oil and butter in a metal fondue pot to 375 degrees F.
Spear meatballs with a fondue fork, dip into batter and cook in hot oil
to desired doneness, about 2 minutes.
Serve with both sauces.
** You can omit butter and increase salad oil to 2-1/2 cups.
Serves 12
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